Escabeche (Spicy Pickled Vegetables)

Escabeche (spicy Pickled Vegetables) Recipe

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Susie D.


“Escabeche” translates to “pickle”. These spicy pickled vegetables make a great side with almost any meal! They are easy to prepare, but 3 days of chill time is recommended to let them develop full flavors.


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1 quart
15 Min
10 Min


  • 1 Tbsp
    olive oil
  • 1
    large yellow or white onion, peeled and thinly sliced
  • 2
    carrots, peeled and sliced
  • 1/2 large
    florets from cauliflower
  • 6 clove
    fresh garlic
  • 2
    large jalapeno or serrano chilies, seeded, membrane removed and sliced lengthwise into slivers
  • 1 1/2 Tbsp
    kosher salt
  • 1 1/4 c
  • 1/2 c
    distilled white vinegar
  • 1 1/2 tsp
  • 1
    bay leaves
  • 1/4 tsp
    dried oregano
  • 1/4 tsp
    dried marjoram
  • 1/4 tsp
    dried thyme

How to Make Escabeche (Spicy Pickled Vegetables)


  1. In a large pot add the olive oil. Place over medium-low heat. Add all of the vegetables. Sprinkle with the salt. Stir the mixture for about 10 minutes until the vegetables are softened. Avoid browning the vegetables. The goal is to sweat and soften.
  2. Add the water, vinegar, sugar and all herbs. Bring to a rapid boil. Place cover on pot and remove from heat. When mix has completely cooled to room temp, spoon into quart jar with tight fitting lid or covered plastic tub. Be sure to include the bay leaf into the jar.
  3. Refrigerate for at least 3 days before serving (the longer the better). The refrigerated escabeche will last for a few months stored in this manner.
  4. Note: this is NOT shelf stable as written. It can be canned. Use canning safety standards.

Printable Recipe Card

About Escabeche (Spicy Pickled Vegetables)

Course/Dish: Salsas
Main Ingredient: Vegetable
Regional Style: Latin American
Dietary Needs: Vegetarian Diabetic Dairy Free
Hashtag: #pickles

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